Potato Thadig
Title
Potato Thadig
Subject
Cooking (Potatoes)
Description
A layer of the potato on the bottom pot of rice creates these crispy delicious tahdigs.
Method:
1. In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt and set aside for at least an hour.
2. In a large non-stick pot that has a tight fitting lid, bring 8 cups of water to a rapid boil on medium-high heat.
3. Drain the soaked rice and pour into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine mesh strainer and rinse with cool water a few times.
4. Wash the rice pot and return to heat. Add 2 tablespoons of vegetable oil, 2 tablespoons butter and 1 tablespoon of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil.
5. Remove from heat and with a large spatula return the parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot.
6. In order to release the steam make 4-5 holes in the rice with the handle of the wooden spatula. Place the pot back on the stove on medium heat, uncovered.
7. Wait about 7 minutes or until steam starts coming out of the pot.
8. Gently pour 2 tablespoons oil, 1/4 cup water and a tablespoon of saffron over the rice, cover, lower the heat to medium-low and steam the rice for 45-50 minutes.
9. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig.
Method:
1. In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 8 cups of cool water, add 4 tablespoons of salt and set aside for at least an hour.
2. In a large non-stick pot that has a tight fitting lid, bring 8 cups of water to a rapid boil on medium-high heat.
3. Drain the soaked rice and pour into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine mesh strainer and rinse with cool water a few times.
4. Wash the rice pot and return to heat. Add 2 tablespoons of vegetable oil, 2 tablespoons butter and 1 tablespoon of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil.
5. Remove from heat and with a large spatula return the parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot.
6. In order to release the steam make 4-5 holes in the rice with the handle of the wooden spatula. Place the pot back on the stove on medium heat, uncovered.
7. Wait about 7 minutes or until steam starts coming out of the pot.
8. Gently pour 2 tablespoons oil, 1/4 cup water and a tablespoon of saffron over the rice, cover, lower the heat to medium-low and steam the rice for 45-50 minutes.
9. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig.
Creator
Azita
Publisher
Date
Unknown
Contributor
Mina Akbari
Rights
Attribution 2.0 Generic (CC BY 2.0)
Format
image/jpeg
Type
Still Image
Identifier
reci0004
Original Format
photo
Files
